sparecake

GF Victoria Sponge Cake

Posted on October 18, 2013 by sparecake

This week we had a joint birthday party for two of my classmates. One of them, Carmen, is British, so I made the most British-y cake I’m familiar with. I had already been planning on finding a gf Victoria sponge recipe, but then the bag of gluten-free flour I bought had a recipe for it on the side already!

Carmen and the Cake

The recipe said to use 8″ cake tins, and I believe mine are a bit over 9″, so obviously it was going to be thin, but I think even in 8″ pans this would be too little batter. I made 1.5 times the recipe, and I’m just going to write the recipe that way below, because it’s just a crepe sandwich otherwise.

Ingredients:

18 tablespoons room temperature unsalted butter
9 ounces caster sugar
3 drops vanilla extract
1 1/2 teaspoons baking powder
9 ounces all-purpose gluten-free flour
4 1/2 tablespoons milk
strawberry jam
1 1/2 cups heavy cream
powdered sugar

The gluten-free flour I was using was a mix of rice, potato, tapioca, maize, and buckwheat flours.

This was the first time I’ve ever found caster sugar (at the fancy far away imported-stuff supermarket). It may also be called super-fine sugar in the US. If you can’t find it, just throw some sugar in the blender before using it to chop it up a bit, or accept that the texture of your finished baked good might be not quite as smooth.

Caster sugar on the left, regular sugar on the right.

Preheat your oven to 375 and grease two 9″ cake tins.

Cream the butter, caster sugar, and vanilla until light and fluffy.

Oh, and even though I thought I was buying more butter this week, because the package said butter and showed yellow butter on the front, turns out I bought shortening. Dangit.

One of these things is not like the others…

Beat the eggs into the butter mixture one at a time.

Add the baking powder, flour, and milk, and beat until combined.

Split between the pans.

Bake until set and lightly browned, 18-20 minutes.

Let cool completely in the pans.

Guess it’s ok they don’t have xanthan gum or anything else texture-building, because they’re so thin there’s not a ton of room for things to get gummy/collapsy/anything else wrong.

Meanwhile, beat the whipped cream until stiff peaks form, adding enough powdered sugar to make it as sweet as you like.

Turn one of the cakes out of the pan onto a platter. Spread with a layer of jam.

Top with the whipped cream, leaving a bit of room clear at the edges.

Top with the other cake, and sprinkle with powdered sugar, using a sifter if you have one.

You’re ready to party!

Gluten-Free Victoria Sponge Cake

Adapted from a Dove’s Farm flour package.

18 tablespoons room temperature unsalted butter

9 ounces caster sugar

3 drops vanilla extract

1 1/2 teaspoons baking powder

9 ounces all-purpose gluten-free flour

4 1/2 tablespoons milk

strawberry jam

1 1/2 cups heavy cream

powdered sugar

Preheat your oven to 375 and grease two 9″ cake tins.

Cream the butter, caster sugar, and vanilla until light and fluffy. Beat the eggs into the butter mixture one at a time. Add the baking powder, flour, and milk, and beat until combined. Split evenly between the pans. Bake until set and lightly browned, 18-20 minutes, then let cool completely in the pans.

Beat the whipped cream until stiff peaks form, adding powdered sugar to taste.

Turn one of the cakes out of the pan onto a platter. Spread with a layer of jam. Top with the whipped cream, leaving a bit of room clear at the edges. Top with the other cake, and sprinkle with powdered sugar, using a sifter if you have one.

Nutella Stuffed Browned Butter Chocolate Chip Cookies

Posted on October 9, 2013 by sparecake

This post will probably be a bit wordy, as I explain/complain about some of the Greek ingredients I’ve got. Worth skimming through, though, as these are some mighty tasty cookies!

Ingredients:

2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of salt
2 sticks unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain Greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar of Nutella, chilled in refrigerator
coarse sea salt for sprinkling

I had to go to two supermarkets the day I made these, as the first one I went to had plenty of pouches (think how yeast comes) of baking powder, but no baking soda. Kind of knew that would happen, but I wanted to go to the produce market near the first supermarket, so… here we are. Were.

a) no one has ever wanted to sprinkle baking soda on things; b) the hole is too small to get even a 1/4 teaspoon out of properly

I haven’t found chocolate chips yet, never mind multiple kinds of chocolate chips, so I just bought some bars and cut them up. Once I got home and googled, I realized the chocolate I’d gotten was meant for melting/coating, but… whatever, it tastes good. Chips would definitely be easier in this recipe, as any larger chunks I left uncut were a pain when shaping the dough later.

A few days ago I bought this chocolate hazelnut/strawberry spread for some reason, so I used that instead of regular Nutella, since I have to get rid of it somehow.

I miss chocolate peanut butter!

In a small bowl, whisk together the flour, baking soda, and salt, and set aside. While we’re thinking of it, put your Nutella in the fridge now.

Melt the butter in a small saucepan over medium heat. Continue cooking, whisking frequently, until the butter browns. It should smell slightly nutty and have brown flecks in it when it is done. I have tried, every time I go to the supermarket, to figure out which things are butter and which are margarine. It seems like it should be easy, but it just isn’t. They’re way more into margarine here than at home. What I bought this time says it was packaged at a dairy, which seems like it should really be butter, not margarine, but when I browned it, it formed white curd-type floating bits, not browned bits, and didn’t get as nutty smelling as you’d hope, so… I don’t even know.

????

Remove your browned butter from the stove and let cool slightly. Beat together well with the sugars. Add the egg, yolk, Greek yogurt, and vanilla.

I didn’t have regular Greek yogurt, but I do have this… I don’t even know, it’s Greek, and it’s dairy, but it’s extra firm (got gelatine in it to make sure) and I kind of hate it? But I bought it (the only big thing of flavored yogurt at the store that day was already opened), and you only need a tablespoon of Greek yogurt for this recipe, so it’s good enough. The rest, I’ve been mixing with sugar and jam in an attempt to make it edible, as it’s too much to just throw out.

Not my favorite dessert.

Add the flour mixture, beating on low speed, then add the chocolate.

Refrigerate at least 2 hours.

Once your dough is chilled, preheat your oven to 350 degrees.

Scoop dough into 1 1/2 tablespoon-sized balls, then flatten the balls quite thin in your hand. Scoop a small amount, no more than a teaspoon, of Nutella into the center of the dough.

Seal the dough up around the Nutella.

Gently flatten the top, just a bit, so that they are roughly an even thickness the whole way through, to ensure even cooking. Place on a greased baking sheet with at least 2 inches between each.

These ugly lumpy shapes work themselves out.

Bake 9-11 minutes, until beginning to brown at the edges.

Sprinkle with sea salt, and wait at least 2 minutes before moving (longer if you want to be really sure they stay intact).

I’m grumpy about all the ingredients, but the final product’s real nice! It’ll probably be even better for you, with properly browned butter and multiple kinds of chocolate. Only one way to find out!

I’ll be submitting this post to Aspiring Bakers #36: Choc-a-cookie, hosted by Genie of Honeybee916food.

Nutella Stuffed Browned Butter Chocolate Chip Cookies

From Ambitious Kitchen. (That one’s a new blog to me!)

2 1/4 cup all-purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon of salt

2 sticks unsalted butter

1 1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1 large egg plus 1 egg yolk

1 1/2 teaspoons vanilla extract

1 tablespoon plain Greek yogurt

3/4 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

1 jar of Nutella, chilled in refrigerator

coarse sea salt for sprinkling

In a small bowl, whisk together the flour, baking soda, and salt, and set aside. Refrigerate the Nutella.

Melt the butter in a small saucepan over medium heat. Continue cooking, whisking frequently, until the butter browns. It should smell slightly nutty and have brown flecks in it when it is done. Remove your browned butter from the stove and let cool slightly. Beat together well with the sugars. Add the egg, yolk, Greek yogurt, and vanilla. Add the flour mixture, beating on low speed, then add the chocolate. Refrigerate at least 2 hours.

Once your dough is chilled, preheat your oven to 350. Scoop dough into 1 1/2 tablespoon-sized balls, then flatten the balls quite thin in your hand. Scoop a small amount, no more than a teaspoon, of Nutella into the center of the dough. Seal the dough up around the Nutella. Gently flatten the top, just a bit, so that they are roughly an even thickness the whole way through. Place on a greased baking sheet with at least 2 inches between each.

Bake 9-11 minutes, until beginning to brown at the edges. Sprinkle with sea salt, and wait at least 2 minutes before moving.

Posted in Dessert | Tagged chocolate, chocolate chips, Cookies, cooking in Greece and being annoyed about it, I miss my mom's kitchen, Nutella | Leave a comment

Brown Sugar Cream Cheese Pound Cake

Posted on September 30, 2013 by sparecake

After the last two heavily chocolatey cakes, time for something a bit different. This cake is nice and fluffy, and would go great with some berries and vanilla ice cream, but also makes a nice breakfast.

Ingredients:

3/4 cup butter, room temperature
4 ounces cream cheese, room temperature
1 1/2 cups dark brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
pinch of salt
powdered sugar, optional

This doesn’t even say cream cheese on it, the writing in the red is saying it’s like bargain size or something. It was, however, the only thing that seemed like it was possibly cream cheese. Hooray brand recognition!?

Preheat your oven to 300 and grease a 9″ cake pan. It’s possible this would all fit in a 9X5″ bread pan, but it felt risky to try it – if you do, when you bake it put the bread pan on a sheet pan to catch any overflow, and expect baking times to be longer.

Using a stand or hand mixer, beat together the butter and cream cheese until smooth. Add the sugar and beat for 5 minutes. Don’t be tempted to call it mixed after a minute or two, over the five minutes you can see the color gradually lighten as more air is added into the mixture, creating a lighter texture in the finished cake.

Add the eggs one at a time, beating after each addition, then add the vanilla.

Add the flour in 1/2 cup portions, adding the salt with the first of them.

Transfer to the greased pan and spread evenly.

Bake 55-60 minutes, until the top is browned and the edges of the cake have pulled away from the sides of the pan.

Cool in the pan, and sprinkle a bit of powdered sugar on top, if desired.

Another “go by the picture” item.

If you wanted you could look up a cream cheese frosting to go with it, to use up the other half of your block, but I don’t really think this one needs it. Pretty simple, pretty tasty.

Brown Sugar Cream Cheese Pound Cake

3/4 cup butter, room temperature

4 ounces cream cheese, room temperature

1 1/2 cups dark brown sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

pinch of salt

powdered sugar, optional

Preheat your oven to 300 and grease a 9″ cake pan.

Using a stand or hand mixer, beat together the butter and cream cheese until smooth. Add the sugar and beat for 5 minutes. Add the eggs one at a time, beating after each addition, then add the vanilla. Add the flour in 1/2 cup portions, adding the salt with the first of them. Transfer to the greased pan and spread evenly.

Bake 55-60 minutes, until the top is browned and the edges of the cake have pulled away from the sides of the pan. Cool in the pan, sprinkling the top with powdered sugar if desired.

Posted in Brunch, Dessert | Tagged Brown Sugar, cream cheese, Pound Cake | Leave a comment

Triple Chocolate Mousse Cake

Posted on September 27, 2013 by sparecake

It’s my birthday, so obviously their must be cake. Duh! This is another cake that is incidentally gluten-free, but doesn’t require any weird gf-specific ingredients. Everyone seemed to really like it, and thought it wasn’t too sweet or too chocolatey, despite the ingredient list. They were also trying to convince themselves that it must not be hugely fattening, because it’s gf, but… not so sure about that one? I’m not doing the math!

Ingredients:

Bottom Layer:

6 tablespoons (3 ounces) unsalted butter
7 ounces bittersweet chocolate, finely chopped
3/4 teaspoon instant espresso powder (usually I just avoid recipes with this, because I hate coffee, but I’ve finally given in – didn’t notice a coffee taste in that layer, and supposedly it does something to enhance the chocolate flavor)
1 1/2 teaspoons vanilla extract
4 eggs, separated
pinch salt
1/3 cup light brown sugar (light brown wasn’t an option in the supermarket here)

Middle Layer:

2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate, finely chopped (I used pretty much the only baking chocolate in the store – it’ll do!)
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt

Top Layer:

3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces (1 cup) white chocolate chips (couldn’t find chips)
1 1/2 cups cold heavy cream, divided

Yep that’s a picture of vegetables suspended in gelatin. I rather assumed that died decades ago and/or immediately after the first time it was suggested?

To make the bottom layer, first grease a 9″ springform. (Mine continues to be bigger than that/you don’t get pans in inches in metric countries.) Preheat your oven to 325 degrees.

Combine the butter, chocolate, and espresso powder in the top of a double boiler and melt, stirring occasionally, until smooth. Remove from the heat and cool 5 minutes. Whisk in the vanilla and egg yolks, then set aside.

Using a mixer, beat the egg whites and salt together at medium speed until frothy. Add half the brown sugar and beat on medium until combined.

I think maybe bigger crystals and more moist than at home. They call it black sugar, because the words for brown and coffee are the same, so it'd be confusing if it was 'coffee sugar'.

I think the brown sugar bigger crystals and more moist than at home. I gather they call it black sugar because the words for brown and coffee are the same, so it’d be confusing if it was ‘coffee sugar’.

Add the remaining brown sugar and beat on high until soft peaks form.

Whisk 1/3 of the egg white mixture into the melted chocolate mixture.

Gently fold the remaining egg whites into the chocolate mixture until even, then pour into the greased pan. Smooth the top with an offset spatula.

Bake 13-18 minutes, until firm around the edges but still soft in the center.

Set aside to cool completely, at least an hour. Don’t worry if it looks like there won’t be room for the other two layers, the cake will sink as it cools.

To start the middle layer, whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the bittersweet chocolate, then let cool for 5 minutes.

Meanwhile, beat the cream, sugar, and salt on medium speed until it begins to thicken, then increase to high speed and beat until soft peaks form. Unlike with eggs, cream beats up better when still well chilled. In fact, if you think of it in advance and have room, putting your mixer’s bowl and whisk in the freezer for a while before whipping the cream will help it beat up faster.

You say tomayto, I say tomahto. You say metal bowl, I say plastic bucket.

Whisk the cocoa powder mixture into the chocolate until well combined.

No unincorporated water floating on top, please!

Whisk 1/3 of the whipped cream into the chocolate until smooth.

Gently fold the remaining whipped cream into the chocolate mixture, then spoon over the cooled cake evenly, tapping the pan gently on the counter to remove large air bubbles. Refrigerate at least 15 minutes.

To make the final layer, first sprinkle the gelatin over the water in a small bowl and let stand 5 minutes.

Place the white chocolate in a medium bowl and set aside.

Bring 1/2 cup heavy cream to a simmer, then remove from the heat and pour over the gelatin mixture, whisking until the gelatin is fully dissolved and mixed into the cream. Pour the still-hot cream mixture over the white chocolate and whisk until melted and smooth. Let cool to room temperature, whisking occasionally.

Again using your mixer, beat the remaining cup of cream on medium speed, until it begins to thicken, then on high speed until soft peaks form. Whisk 1/3 of the whipped cream into the white chocolate mixture until smooth.

Gently fold the remaining whipped cream into the white chocolate mixture. Spoon over the chilled second layer and smooth with an offset spatula (or the same single rubber spatula you’ve used for every other step in the recipe). Chill until set, at least 2 1/2 hours.

Remove the cake from the fridge and let sit at room temperature for 45 minutes before using a thin knife to separate the edges of the cake from the walls of the pan. (Skipped the knife business, brought the cake to our last Greek class, and just popped off the edge of the pan.)

The cake can be made a day in advance, and it wouldn’t be a problem to make the first or first two layers, and get to the remaining one(s) the second day, as long as you still allow time for it to set before serving.

Old enough!

For clean slices, run the knife under hot water between each slice, then wipe dry. That wasn’t really an option in a classroom, but no big deal.

Layers!

The cake is pretty light, all things considered, and I don’t see the leftovers lasting out the day.

It’s the birthday song, in Greek!

Triple Chocolate Mousse Cake

From Brown Eyed Baker.

Bottom Layer:

6 tablespoons (3 ounces) unsalted butter

7 ounces bittersweet chocolate, finely chopped

3/4 teaspoon instant espresso powder

1 1/2 teaspoons vanilla extract

4 eggs, separated

pinch salt

1/3 cup light brown sugar

Middle Layer:

2 tablespoons cocoa powder, preferably Dutch-processed

5 tablespoons hot water

7 ounces bittersweet chocolate, finely chopped

1 1/2 cups cold heavy cream

1 tablespoon granulated sugar

1/8 teaspoon table salt

Top Layer:

3/4 teaspoon powdered gelatin

1 tablespoon water

6 ounces (1 cup) white chocolate chips

1 1/2 cups cold heavy cream, divided

To make the bottom layer, first grease a 9″ springform. Preheat your oven to 325 degrees.

Combine the butter, chocolate, and espresso powder in the top of a double boiler and melt, stirring occasionally, until smooth. Remove from the heat and cool 5 minutes. Whisk in the vanilla and egg yolks, then set aside.

Using a mixer, beat the egg whites and salt together at medium speed until frothy. Add half the brown sugar and beat on medium until combined. Add the remaining brown sugar and beat on high until soft peaks form.

Whisk 1/3 of the egg white mixture into the melted chocolate mixture. Gently fold the remaining egg whites into the chocolate mixture until even, then pour into the greased pan. Smooth the top with an offset spatula. Bake 13-18 minutes, until firm around the edges but still soft in the center.

Set aside to cool completely, at least an hour. Don’t worry if it looks like there won’t be room for the other two layers, the cake will sink as it cools.

To start the middle layer, whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the bittersweet chocolate, then let cool for 5 minutes.

Meanwhile, beat the cream, sugar, and salt on medium speed until it begins to thicken, then increase to high speed and beat until soft peaks form.

Whisk the cocoa powder mixture into the chocolate until well combined.

Whisk 1/3 of the whipped cream into the chocolate until smooth. Gently fold the remaining whipped cream into the chocolate mixture, then spoon over the cooled cake evenly, tapping the pan gently on the counter to remove large air bubbles. Refrigerate at least 15 minutes.

To make the final layer, first sprinkle the gelatin over the water in a small bowl and let stand 5 minutes. Place the white chocolate in a medium bowl and set aside.

Bring 1/2 cup heavy cream to a simmer, then remove from the heat and pour over the gelatin mixture, whisking until the gelatin is fully dissolved and mixed into the cream. Pour the still-hot cream mixture over the white chocolate and whisk until melted and smooth. Let cool to room temperature, whisking occasionally.

Again using your mixer, beat the remaining cup of cream on medium speed, until it begins to thicken, then on high speed until soft peaks form. Whisk 1/3 of the whipped cream into the white chocolate mixture until smooth, then gently fold the remaining whipped cream into the mixture. Spoon over the chilled second layer and smooth with an offset spatula. Chill until set, at least 2 1/2 hours.

Remove the cake from the fridge and let sit at room temperature for 45 minutes before using a thin knife to separate the edges of the cake from the walls of the pan.

Can be made a day in advance.

Posted in Dessert | Tagged birthday, Cake, Chocolate Cake, chocolate mousse, White Chocolate | 3 Comments

Flourless Chocolate Cake with Chocolate Ganache

Posted on September 18, 2013 by sparecake

So, baking is (of course) turning out possible, if sort of a pain in the butt here.

Totally brought that converter just for the mixer. Worth it.

My first recipe from Greece may not be super Greek, but it is super chocolatey, so… I’m sure most of you will settle. It also happens to be gluten-free, without using any stupid gf ingredients, which is grand since it turns out my new roommate has to eat gf. I’d hate to make her just stand and watch the first time I had people over for cake!

Ingredients:

For the cake:

10 ounces dark chocolate (60-70%), coarsely chopped
10 tablespoons unsalted butter, softened
1 cup granulated sugar
7 large eggs, separated
1 teaspoon vanilla extract
1 teaspoon salt

For the ganache:

9 ounces dark chocolate (60-70%), coarsely chopped
1/2 cup heavy cream
1/4 cup light corn syrup
1 tablespoon vanilla extract

Almost bought the wrong dairy, but then I saw one with whipped cream on it. Saved!

If I haven’t mentioned it before, let me mention it now – eggs separate easier while chilled, but beat to stiff peaks easier at room temperature. If you have the time, separate your eggs, then let them sit (covered) at room temperature for a bit before starting the recipe. Eggs here are unrefrigerated in the store, which…I don’t know how to feel about. Nervous? I think it makes them harder to separate, but that may just be me being extra bad at it this week?

Grease a 9” springform pan well, line the bottom with parchment, and grease the parchment as well. Preheat your oven to 350 degrees.

Melt the chocolate until smooth. We don’t have a microwave, so it was stove for me. Set aside to cool some.

Beat together the butter and sugar until light and fluffy. Luckily I was able to math out, based on how many tablespoons are in a box, and that a box of butter at home is a pound, how much that butter should weigh, and measured it out that way, since butter here just comes in big blocks.

Yeah that’s basically a plastic pail.

Beat the egg yolks into the butter mixture one at a time at low speed, scraping down the bowl between each.

Beat in the chocolate, followed by the vanilla.

In a large bowl, beat the egg whites and salt to stiff peaks.

Gently fold about a cup of the egg whites into the chocolate mixture, followed by the rest of the egg whites, folding until just combined. Transfer to the greased pan and spread evenly.

Bake 30-35 minutes, until the top is set. I believe my pan is bigger than 9”, and it’s hard to be precise with temperatures with our oven, so mine was ready after closer to 25.

Let the cake cool completely in the pan, then use a thin knife to loosen it from the edges of the pan. Remove the wall of the pan, then invert onto a plate to remove the parchment from the bottom. Re-invert onto a plate or dish. I don’t have parchment, so didn’t bother flipping it out at all at this point.

Place the chocolate of the ganache in a large heatproof bowl and set aside.

Combine the cream and corn syrup in a saucepan and bring to a boil over medium heat.

Pour the cream mixture over the chocolate and let sit for 2 minutes before stirring together. Whisk for 2-3 minutes to cool slightly, then stir in the vanilla.

Our only bowls are those thin plastic ones, so I just used another saucepan. Safer that way.

Pour about 3/4 of a cup of the ganache over the cake and spread evenly over the top.

Freeze for five minutes to set.

This freezer is going to be a problem when our other roommate gets here.

Place the cake on a wire rack, over some parchment or foil, and pour the remaining ganache over the top. Let it run over the edges, smoothing if desired.

Don’t have a wire rack, do have…a random tart pan bigger than the springform? Sure!

Chill for 2 hours, then serve and store at room temperature. Room temp here is enough hotter that I kept it in the fridge until shortly before serving.

I did take a picture of everyone eating it, but it was one of my standard ‘people will hate you if you post this photos’ sort of terrible photo, and since these are all new friends…maybe we’ll leave it for now.

Sabrina brought ice cream, and I beat what regular cream we had left into whipped cream.

Flourless Chocolate Cake with Chocolate Ganache

From Bake or Break.

For the cake:

10 ounces dark chocolate (60-70%), coarsely chopped

10 tablespoons unsalted butter, softened

1 cup granulated sugar

7 large eggs, separated

1 teaspoon vanilla extract

1 teaspoon salt

For the ganache:

9 ounces dark chocolate (60-70%), coarsely chopped

1/2 cup heavy cream

1/4 cup light corn syrup

1 tablespoon vanilla extract

Grease a 9” springform pan well, line the bottom with parchment, and grease the parchment as well. Preheat your oven to 350 degrees.

Melt the chocolate until smooth, then set aside to cool some.

Beat together the butter and sugar until light and fluffy. Beat the egg yolks into the butter mixture one at a time at low speed, scraping down the bowl between each. Beat in the chocolate, followed by the vanilla.

In a large bowl, beat the egg whites and salt to stiff peaks. Gently fold about a cup of the egg whites into the chocolate mixture, followed by the rest of the egg whites, folding until just combined. Transfer to the greased pan and spread evenly.

Bake 30-35 minutes, until the top is set. Let the cake cool completely in the pan, then use a thin knife to loosen it from the edges of the pan. Remove the wall of the pan, then invert onto a plate to remove the parchment from the bottom. Re-invert onto a plate or dish.

Place the chocolate of the ganache in a large heatproof bowl and set aside. Combine the cream and corn syrup in a saucepan and bring to a boil over medium heat. Pour the cream mixture over the chocolate and let sit for 2 minutes before stirring together. Whisk for 2-3 minutes to cool slightly, then stir in the vanilla.

Pour about 3/4 of a cup of the ganache over the cake and spread evenly over the top. Freeze for five minutes to set. Place the cake on a wire rack, over some parchment or foil, and pour the remaining ganache over the top. Let it run over the edges, smoothing if desired.

Chill for 2 hours, then serve and store at room temperature. Room temp here is enough hotter than I kept it in the fridge until shortly before serving.

Posted in Dessert | Tagged chocolate, Chocolate Cake, flourless chocolate cake, ganache, gluten free | 4 Comments

BRB?

Posted on September 9, 2013 by sparecake

Posts here are going to slow way down for a bit as I adjust to my new apartment in Greece, and get the kitchen stocked up. Meals so far have mostly been very simple, as there isn’t much in the way of cookware in the kitchen (although there’s a store with cheap pots and pans down the road a ways…), and I can’t read food labels at the supermarket. So far I haven’t seen things like baking powder/soda, vanilla, or chocolate chips, but I will get searching. I have found the produce, meat, and cheese shops, which is the start of something interesting.

1.60 euros, or around $2.11 from the produce place

As well as not having a ton of equipment, what we do have is a bit…different. For example, here are the knobs to turn on our oven – the left one in mostly 50 degree (Celsius) increments, the right one to select which heating element(s) to turn on. Interesting, but pretty imprecise, temperature-wise.

For more on where I’m at/what I’m doing, check out To Helicon and Back. Otherwise sit tight, I’ll be back with recipes as soon as possible!

Posted in Uncategorized | Tagged Greece, news | 2 Comments

Crusty Cornstalk Rolls

Posted on September 6, 2013 by sparecake

The last baked good I made in the US was this bread. I made it to give away, which makes it all the more embarrassing that I didn’t read quite close enough and put in way too much yeast, so what was supposed to be a cool shaped bread is kind of a big bloated poof. Oops. Still had an excellent crispy crust on the outside, though, making it worth trying again (someday, when my Greek kitchen has more than an apple and a box of cereal in it).

If you use the amount of yeast listed in the recipe, your bread should be shaped like a stalk of corn, with the ears off on each side.

Ingredients:

1 1/2 teaspoon active dry yeast
1 1/4 cups warm water, divided
1 teaspoon mild honey or sugar
2 1/2 cups all-purpose flour plus more for kneading and dusting
1 1/2 teaspoons salt
1/2 cup plus 2 tablespoons stone-ground yellow cornmeal, divided

Stir the yeast and honey into 1/4 cup of the water in a large mixing bowl and let rest until foamy, about 5 minutes. Add the remaining water and the flour, salt, and 1/2 cup of the cornmeal. You can either stir together and then turn out and knead 6-8 minutes, or go the lazy route and let your stand mixer get it all together with the dough hook.

Form the dough into a ball and put in a large greased bowl, turning to coat the ball all over in grease. Cover with plastic wrap and let rise until doubled 1 1/2 to 2 hours. (I let it rise about an hour, refrigerated overnight, then let come back to room temp in the morning.)

Punch down the dough to deflate it.

Fold in thirds like a letter.

Roll the dough into a 12″ long log. You can flour your hands to do this, if necessary, but the dough didn’t stick to me at all at this point, thanks to the baking spray it had been rolled in earlier.

Sprinkle a baking sheet with the remaining 2 tablespoons cornmeal and put the dough diagonally across it.

Make diagonal cuts into the log of dough on alternating sides, about 1 1/2″ apart, not cutting all the way through the center.

Gently pull the dough apart, stretching it lengthwise and separating the individual pieces, without actually pulling them entirely off. (I cut one nub off so I could taste it without cutting the finished bread I was giving away.)

Cover with greased plastic wrap and let rise until doubled, another 1 – 1 1/2 hours. During that time, preheat your oven to 425 degrees, with a pizza stone in it if you have one.

Mist the top of the bread with water. Transfer the dough to the preheated pizza stone, if using, or just put the pan in the oven. Spray water in the oven several times during the first 5 minutes of baking, or throw a few ice cubes into the oven to create steam. I went with the ice cubes, since a) I don’t have a spray bottle, and b) I was under the impression you’re generally not supposed to open the oven during the first chunk of time with baked goods.

Bake until golden, about 20 minutes.

Transfer to a wire rack to cool at least 20 minutes. For best texture, eat the day you made it.

Crusty Cornstalk Rolls

From Bread Experience.

1 1/2 teaspoon active dry yeast

1 1/4 cups warm water, divided

1 teaspoon mild honey or sugar

2 1/2 cups all-purpose flour plus more for kneading and dusting

1 1/2 teaspoons salt

1/2 cup plus 2 tablespoons stone-ground yellow cornmeal, divided

Stir the yeast and honey into 1/4 cup of the water in a large mixing bowl and let rest until foamy, about 5 minutes. Add the remaining water and the flour, salt, and 1/2 cup of the cornmeal. You can either stir together and then turn out and knead 6-8 minutes, or let your stand mixer get knead it all together with the dough hook.

Form the dough into a ball and put in a large greased bowl, turning to coat the ball all over in grease. Cover with plastic wrap and let rise until doubled 1 1/2 to 2 hours.

Punch down the dough to deflate it, and fold in thirds like a letter. Roll the dough into a 12″ long log. Flouring your hands if necessary.

Sprinkle a baking sheet with the remaining 2 tablespoons cornmeal and put the dough diagonally across it. Make diagonal cuts into the log of dough on alternating sides, about 1 1/2″ apart, not cutting all the way through the center. Gently pull the dough apart, stretching it lengthwise and separating the individual pieces, without actually pulling them entirely off.

Cover with greased plastic wrap and let rise until doubled, another 1 – 1 1/2 hours. During that time, preheat your oven to 425 degrees, with a pizza stone in it if you have one.

Transfer the dough to the preheated pizza stone, if using, or just put the pan in the oven and throw a few ice cubes into the oven to create steam. Bake until golden, about 20 minutes.

Transfer to a wire rack to cool at least 20 minutes. For best texture, eat the day you made it.

Posted in Bread | Tagged Bread, cornmeal, shaped bread | Leave a comment

Fruity Pebble Fudge

Posted on September 4, 2013 by sparecake

This was another cheery rainbow-y thing I made for my going away brunch. I’d never had Fruity Pebbles before, and they did not disappoint! This would be a good white chocolate fudge without the cereal, but is more fun with it.

Ingredients:

12 ounce white chocolate chips
8 ounces cream cheese, room temperature
4 cups powdered sugar
1 1/2 teaspoon vanilla
2 cups Fruity Pebbles, divided

Line an 8X8″ pan with foil and spray lightly with cooking spray. I thought thinner might be better, since not everyone’s so into giant mouthfuls of sugar, so went with a 9X13″ pan to spread it out more.

Beat together the cream cheese, powdered sugar, and vanilla until smooth with a stand mixer.

Melt the chocolate in a double boiler or just a regular pot over low heat, then beat into the cream cheese mixture until smooth.

With the mixer on low, stir in 1 1/2 cups of the cereal.

Spread into the prepared pan, then top with the remaining cereal, pressing gently to make it stick.

Chill 1 hour before cutting into squares. Our fridge was too full of junk to fit the pan in, but a few hours on a cold granite counter top did the trick.

This is best day of, as the cereal gets a bit soggy after the first day, but will keep for a while.

Fruity Pebbles Fudge

From Cookies and Cups.

12 ounce white chocolate chips

8 ounces cream cheese, room temperature

4 cups powdered sugar

1 1/2 teaspoon vanilla

2 cups Fruity Pebbles, divided

Line an 8X8″ or 9X13″ pan with foil and spray lightly with cooking spray.

Beat together the cream cheese, powdered sugar, and vanilla until smooth with a stand mixer.

Melt the chocolate in a double boiler or just a regular pot over low heat, then beat into the cream cheese mixture until smooth. With the mixer on low, stir in 1 1/2 cups of the cereal.

Spread into the prepared pan, then top with the remaining cereal, pressing gently to make it stick. Chill 1 hour before cutting into squares.

Posted in Dessert, Party! | Tagged fruity pebbles, fudge, white chocolate fudge | Leave a comment

Creamy Potato Soup

Posted on September 2, 2013 by sparecake

A thick, creamy potato soup that for some reason reminded me of chowder, this one is extra delightful to dip some crusty bread into!

Ingredients:

6 russet potatoes, peeled and diced
2 medium onions, diced
2 carrots, peeled and finely diced
2 celery stalks, finely diced
6 cups chicken broth
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup brown rice flour
1 1/2 cups half-and-half

Combine all the ingredients except the flour and half-and-half in a greased 4-6 quart crock pot.

So many vegetables!

Cover and cook on high for 4 hours, or low for 8.

Whisk together the brown rice flour and half-and-half and set aside. Using a potato masher, roughly mash the potatoes to give the soup a thicker, creamier consistency. You can do this in the crock pot, or fish them all out if that’s easier for you, then dump the mashed potatoes back in. Don’t worry if you end up mashing some of the other vegetables, that isn’t going to hurt anything!

Stir the flour mixture into the soup, cover, and cook a further 45 minutes before serving.

This is a really nice soup, definitely worth making more than once!

Creamy Potato Soup

From The Everything Gluten-Free Slow Cooker Cookbook.

6 russet potatoes, peeled and diced

2 medium onions, diced

2 carrots, peeled and finely diced

2 celery stalks, finely diced

6 cups chicken broth

1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon ground white pepper

1/4 cup brown rice flour

1 1/2 cups half-and-half

Combine all the ingredients except the flour and half-and-half in a greased 4-6 quart crock pot. Cover and cook on high for 4 hours, or low for 8.

Whisk together the brown rice flour and half-and-half and set aside. Using a potato masher, roughly mash the potatoes to give the soup a thicker, creamier consistency.

Stir the flour mixture into the soup, cover, and cook a further 45 minutes before serving.

Posted in Dinner | Tagged gluten free, potato soup, potatoes, soup | Leave a comment

Gluten-Free Cinnamon Rolls

Posted on August 30, 2013 by sparecake

Hooboy it’s the last post I’ll actually post from the US! I guess I should queue some for next week, because I have no idea what my internet situation will be at first in Greece. I also don’t know what my kitchen situation will be, so once I burn through my queue, things may slow down for a while. We’re going to have to see! For now, though, something else I made for my going away brunch:

It’s tricky to get something as theoretically structured as cinnamon rolls out of the general gloop that is gluten-free dough, but using some wax paper and with a bit of effort you can make some nice rolls!

Ingredients:

Dough:

2 1/2 cups gluten-free all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon xanthan gum
2 teaspoons instant yeast
4 tablespoons butter, room temperature
2 tablespoons vegetable oil
1 cup warm milk, plus extra for brushing on the dough
1 large egg
1 teaspoon vanilla
1 teaspoon Buttery Sweet Dough Flavor (if you don’t have it, use more vanilla)

Filling:

1 cup brown sugar
4 teaspoons cinnamon
6 tablespoons butter, room temperature

Icing:

6 tablespoons cream cheese, room temperature
1 1/2 cups powdered sugar
1/4 cup butter, room temperature
1/2 teaspoon vanilla

To make the dough, combine all the dry ingredients in a mixing bowl. Add the butter and blend on low until the mixture resembles coarse crumbs.

Add the liquids and mix until well blended.

Cover and let rise 1 – 1 1/2 hours, until puffy.

While the dough rises, make the filling by just stirring the ingredients together until well combined.

Once the dough is puffy, scoop it out onto some lightly greased waxed paper or parchment paper, and spread it out to an 8X16″ rectangle. I found it easiest to spread using a spatula sprayed with cooking spray. Brush the top with milk.

Spread the filling over the dough, leaving a border clear around the edges.

With one of the long sides towards you, lift the edge of the waxed paper, folding the edge closest to you over and starting the roll. Because it’s a soft gluten-free dough, you may have to sort of help the dough off the paper. Keep lifting the waxed paper and helping the dough off it and into a roll.

Oh GF, you are not the most convenient.

Using a sharp serrated knife, slice the roll into 8 pieces. Grease a cupcake tin and transfer the rolls into it.

Cover the rolls with a piece of greased plastic wrap and let rise 45 minutes to an hour, until puffy again. While the dough rises, preheat the oven to 350 degrees.

Bake 20-25 minutes, until golden brown.

While the rolls bake, beat together the icing ingredients with a mixer until smooth. I thought at first that it would need extra liquid, but it blended into a good consistency.

As soon as rolls come out of the oven, spread the icing on them, and serve.

I’ll be sharing this with YeastSpotting!

Gluten-Free Cinnamon Rolls

From King Arthur Flour.

Dough:

2 1/2 cups gluten-free all-purpose flour

3 tablespoons sugar

1 teaspoon salt

1 teaspoon xanthan gum

2 teaspoons instant yeast

4 tablespoons butter, room temperature

2 tablespoons vegetable oil

1 cup warm milk, plus extra for brushing on the dough

1 large egg

1 teaspoon vanilla

1 teaspoon Buttery Sweet Dough Flavor or additional vanilla

Filling:

1 cup brown sugar

4 teaspoons cinnamon

6 tablespoons butter, room temperature

Icing:

6 tablespoons cream cheese, room temperature

1 1/2 cups powdered sugar

1/4 cup butter, room temperature

1/2 teaspoon vanilla

To make the dough, combine all the dry ingredients in a mixing bowl. Add the butter and blend on low until the mixture resembles coarse crumbs. Add the liquids and mix until well blended. Cover and let rise 1 – 1 1/2 hours, until puffy.

While the dough rises, make the filling by just stirring the ingredients together until well combined.

Once the dough is puffy, scoop it out onto some lightly greased waxed paper or parchment paper, and spread it out to an 8X16″ rectangle. Brush the top with milk. Spread the filling over the dough, leaving a border clear around the edges.

With one of the long sides towards you, lift the edge of the waxed paper, folding the edge closest to you over and starting the roll. Because it’s a soft gluten-free dough, you may have to sort of help the dough off the paper. Keep lifting the waxed paper and helping the dough off it and into a roll. Using a sharp serrated knife, slice the roll into 8 pieces. Grease a cupcake tin and transfer the rolls into it.

Cover the rolls with a piece of greased plastic wrap and let rise 45 minutes to an hour, until puffy again. While the dough rises, preheat the oven to 350 degrees.

Bake 20-25 minutes, until golden brown. While the rolls bake, beat together the icing ingredients with a mixer until smooth. As soon as rolls come out of the oven, spread the icing on them, and serve.

Posted in Breakfast, Brunch, Party! | Tagged cinnamon rolls, gluten free | 2 Comments

	Cake Combo Idea \| sp… on Birthday Bundt
	Cake Combo Idea \| sp… on Chocolate Mousse
	Cake Combo Idea \| sp… on Yellow Cake
	sparecake on Chocolate Mousse
	Eric Johnson on Chocolate Mousse

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